Canning applesauce! It’s easy!
Have someone peel the apples
Boil cut up apples until soft, mash them, add a little sugar, can them! Then have a little helper clean up!
Using up all the fresh fall garden produce is always challenging. We have made tomatoe sauce, canned tomatoes, and now we are making fresh salsa.
Gather all your favorite ingredients. We have fresh tomatoes about 25lbs. Fresh green and red peppers, fresh onion, fresh banana peppers, and fresh cayenne peppers.
Chop everything up to the size you like and add to a cooking pot.
Add spices to suit your favorite salsa flavors, we have salt, pepper, cumin, garlic powder, red pepper, and a little paprika.
Cook everything down for about 30-40 minutes, let it bubble and boil.
Add to your sanitized canning jars. 25lbs of tomatoes only made about 3 quarts of salsa.
Cover in your boiler and cook for 40 minutes or according to your altitude.
Remove from heat and let cool. Let them pop, store, and enjoy!
This time of year there is always an abundance of tomatoes. Take advantage of it and save them for later in the winter by canning them up.
Canning tomatoes is messy, takes a while, and takes A LOT of tomatoes.
We started with about 10lbs of tomatoes and ended up with about 3 quarts of canned red goodness.
Clean the outside of all the tomatoes and chop the tops off then halve, you can also boil for a short amount of time and remove the skins if you are not going to do this at a later date. Skins get a little chewy after canning but they are still fine to eat.
Process your canning jars as you would for any other project.
Add all your tomatoes to the jars. Fill with boiling or hot water.
Cook in your boiler with about 2 inches of water on top for 40 minutes.
Remove from heat and let them cool, you should hear the POP as they seal.